If you’ve ever walked through a Thai night market, you’ve smelled Gai Yang long before you saw it. Marinated with garlic, cilantro root, fish sauce, and pepper, then grilled over charcoal on skewers until smoky and caramelized, it’s one of Thailand’s most beloved street foods—and surprisingly easy to recreate at home.
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A lot of people don’t realize that in Laos they make a mean fried chicken. It’s a speciality. They also make an amazing grilled chicken. So with this recipe you have the option to grill it, fry it or put it in the air fryer.
Continue reading “Mastering Fried and Grilled Chicken From Laos”This Mojo marinade was a revelation to me. I got the recipe from a friend in Puerto Rico, but she said it was originally from Cuba. I decided to make a batch to marinade some meat for the grill and it was incredible.
I always thought that this tandoori chicken dish was made with a brightly colored reddish orange paste that stained the fingers and I was surprised to be told by my Indian friends from Delhi said that they do not use any artificial coloring in their food. And all this time, I honestly thought it was the spices that gave it that reddish orange color.
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